Hopefully this will be the last soup recipe for a while! It appears that it might ACTUALLY stay warm now (no more snow storms, please and thanks), so we can start gravitating towards lighter meals and forget about the potatoes and cabbage and squash for a little while.
Despite being an obviously warming recipe, this soup is all about spring. We have been craving green vegetables and wanted something to reassure us that those blustery days of winter were behind us. It’s not a conventional egg drop soup in terms of aromatics, but if there’s a way to add an egg to my meal, 9 times out of 10 I’m gonna go for it.
This soup also felt appropriately timed because eggs are a sign of spring! Since eggs are available year round in the grocery store it seems strange to think of them as a seasonal food like fruits and vegetables. Normally hens produce little to no eggs during the winter since all their energy goes to keeping their bodies warm. Commercial producers of eggs maintain the hens’ environment with a consistently warm temperature and generous amount of lighting (14-16 hours), so their egg-laying rhythm stays the same throughout the year.
This is a super flexible recipe: if you don’t have one kind of vegetable or herb, toss something else in! This is also an excellent way to use up some of those less than stellar looking vegetables that maybe got crammed behind the jars of miso, kimchi, homemade almond milk, a half used tin of tomato paste… (we are cluttered fridge people, but we try our best!).
If you want to give the soup a little more staying power as a meal, add in some cooked grains or beans!
spring-y egg drop soup (vegetarian, gluten free)
serves 2 people
1 small onion, halved + thinly sliced
2 cloves sliced garlic
tiny pinch of chili flakes
3 sundried tomatoes, roughly chopped
1 scallion, sliced (white + green bits divided)
4 cups vegetable stock (preferably homemade)
1/2 teaspoon tamari
1 teaspoon white wine vinegar
1/2 cup peas
4 asparagus spears, sliced on a bias
handful of sliced radicchio
2 eggs, whisked
2 good pinches nutritional yeast (feel free to use parmesan instead!)
more nutritional yeast
freshly ground black pepper
Add a splash of olive oil to a small pot over medium low heat. Add the garlic, onion, white scallion bits, sundried tomatoes and chili flakes and cook until slightly softened, about five minutes. Whisk the eggs and nutritional yeast together in a small bowl. Add the tamari and white wine vinegar to the pot. Add the stock and bring to a simmer, then add the asparagus, peas, and radicchio. Allow to simmer until the vegetables are al dente and still bright in colour. Lower the heat to medium low, and pour in the egg around the pot. Let it set for about 1 minute, then stir and season to taste with salt. Divide the soup between two bowls, and garnish your heart out.